Chocolate chip cookies were accidentally created by Ruth Graves Wakefield in 1930 when she ran out of baker’s chocolate and tried to substitute with semi-sweet chocolate from Nestlé. She decided to sell her recipe to Nestlé in exchange for a lifetime supply of their chocolate chips. Even though this recipe is designed as a vegan recipe it tastes just as good as its non-vegan counterpart.
The strong chocolate taste and rich bodied coffee undertone of Chocolate Thai enhance the richness of the chocolate chips in this cookie. Reward yourself by enjoying this cookie with a big cold glass of coconut milk that will surely take you back to your childhood.
Dosed decarboxylated Chocolate Thai Kief
1 ¼ cup all-purpose flour
1 cup wheat flour
1 cup vegan margarine
1 heaping cup vegan chocolate chips
½ cup vegan brown sugar
½ cup vegan turbinado sugar
5 tablespoons coconut milk
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon baking soda
½ teaspoon sea salt
In a large bowl add the all-purpose flour, wheat flour, baking soda, sea salt and room temperature margarine. Now add the brown sugar, turbinado sugar, vanilla extract, almond extract, coconut milk, chocolate chips and activated kief. Stir this mixture with a large spoon until it forms a soft cookie dough.
Preheat your oven to 350°F and pull out a non-stick cookie sheet. Take a heaping tablespoon of the dough. Roll this dough into your hands and place onto the cookie sheet. Line the cookie sheet with the raw cookies leaving enough room in between each cookie to prevent them from baking into one another. Bake for 8 to 10 minutes or until edges or lightly brown. Transfer to a cooling rack until the cookies cool down then serve.
Readers Note: “Kief” is a powdered cannabis resin, and “ABV” are buds that have “Already Been Vaped”.
Orignially published in Cannabis Now Magazine issue 4 pg. 69